When the hot summer weather came, I was immediately fooled by the "transparent desserts" on the screen.
Refreshing system + high value + jelly-like, smooth and tender, with its own cool and easy to chew transparent dessert, undoubtedly the closest to the love of all consumer age groups.
To make such a texture, we need to use gelatin, agar, white cool powder...
Do you really understand what materials to choose for what products?
Where is the agar used?
Don't rush down first, give you 3 seconds to think...
The answer is the first
To be honest, the two models really look similar, so why did you look at the recipe, one labeled gelatin, and the other chose agar?
It's a nerve-wracking question
~
Therefore, for the commonly used gelatin and agar, I have carefully compared it and summarized a few points for everyone. (If you have any insights, you can also share them with us~)
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raw material
Gilliding
agar
source
Collagen in pig skin, beef bone/skin, fish.
Polysaccharides extracted from seaweed.
palate
Melt in the mouth, Q bullet refreshing
Refreshing and crispy, tender and smooth
texture
Soft side
Hard, high transparency (strip > powder).
Gel strength
In general, agar = 8 gelatins. That is, the strength of agar is 8 times that of gelatin, and if you want to form a gel state, you will need much less agar than gelatin.
Solidification temperature
Below 20 ° C, refrigeration and solidification are required.
It can solidify at room temperature, and it solidifies at about 40 ° C.
operate
Hydration is required first. It cannot be heated for a long time and can be used at a relatively low temperature. When mixing with cryogenic products, it is necessary to adjust the temperature first.
The powder does not need to be foamed; the strips need to be foamed beforehand. Melt at high temperatures.
Application products
Mousse, coconut jelly, Bavarian cream, marshmallows, etc.
Almond tofu, watermelon sauce, yokan, amber sugar, etc.
Points to note
Mixed with raw pineapples or kiwifruit can be difficult to solidify; juice types need to be heated and then cooled.
Can be mixed with raw pineapples or kiwifruit. The addition of sugar to the agar solution stabilizes the phenomenon of water separation, while the gel that solidifies becomes more transparent.
Depending on the taste, texture, and specific products and points of attention you want to obtain, you will naturally know what to choose
Also: are cold powder and agar the same?
In fact, it is the same, but the name varies from region to region, and cold day is the name of Japan. Of course, due to the different origins, their gel strength is also slightly different, which is very normal.
Agar (agar), mainly extracted from seaweed, Japan is red algae, relatively cold weather coagulation is usually stronger.
Another point is that agar can be slowly stabilized and strengthened by its own gel force, so agar will be more stable when applied to mirror pectin.
This agar powder from Sosa's AGAR-AGAR, which can also be called cold day powder, is not bad, the amount of addition is very small, but the transparent effect achieved is recommended.
Agar is also a good stabilizer for frosting and fillings at room temperature. If some products that cannot use animal gels based on dietary problems can also replace gelatin.
However, for specific products such as mildew and Bavarian cream, gelatin is not convenient to replace with agar for desserts with more elaborate temperatures.
It is important to emphasize that agar tablets or agar powder should not be added directly to food. And the added amount needs to be strictly in the baking recipe, or it can be adjusted according to the basic principles.
Generally, a tablespoon of agar flakes can be used to thicken a cup of liquid ingredients, while a teaspoon of agar powder can thicken a cup of liquid ingredients.
After familiarizing ourselves with the difference between gileatin and agar, let's finally learn a small anti-summer dessert from Megumi
Using agar as a raw material, the taste will be more refreshing
Coffee milk agar
The lumpy beauty brings a serene breath, and the various combinations of milk and coffee awaken the sleeping and stuffy spirit. Refreshing and light, the summer king deserves it!
01/coffee agar
Needs: 15cm*10cm rectangular mold
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<col style="width: 136px;">
300g
3g
2g
25g
water
instant coffee
Agar powder
sugar
(1) Put all the ingredients into a pot and bring to a boil, stirring while heating.
(2) Reduce the heat and stir slowly for about 2 minutes to allow the agar to dissolve fully.
(3) Turn off the heat and pour into a rectangular mold, let it cool and refrigerate for 1 hour.
02/milk coffee agar
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150g
Milk
(1) Put the rest of the ingredients except milk into the pot and bring to a boil while stirring.
(2) Reduce the heat, stir slowly for about 2 minutes, turn off the heat, pour in the milk and stir well.
(3) Pour into a rectangular mold and refrigerate for 1 hour after cooling.
03/milk agar
Need: φ15cm round mold
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100g
50g
4g
Pre-assembly:
(1) Cut the coagulated coffee agar and milk coffee agar into squares.
(2) Put the agar of both colors into a circular mold of φ15cm,
To make milk agar:
(1) Put water, 100g of milk, sugar and agar powder into a pot and bring to a boil while stirring.
(2) Reduce heat and stir slowly for about 2 minutes.
(3) Add 200g of remaining milk and mix well, pour into the mold that has been filled with two kinds of agar.
(4) After cooling, put it in the refrigerator and refrigerate for about 2 hours.
*Based on experience, pure water can be used in the water in the formula, which is easier to obtain a sense of transparency
(Source: ins)